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Barley with Walnuts and Bacon

This hearty grain dish is an excellent side for roast chicken, but it's also a great light dinner when topped with a poached egg and fresh herbs.
Slideshow: Great Grain Recipes and More

Ingredients

1 tablespoon extra-virgin olive oil

3 slices of bacon, finely chopped

1/3 cup finely chopped onion

1/3 cup finely chopped carrot

1/3 cup finely chopped celery

3 garlic cloves, minced

1 1/4 cups pearled barley (1/2 pound)

4 cups chicken stock or low-sodium broth

1/2 cup chopped toasted walnuts

How to Make It

Step

In a medium saucepan, heat the olive oil. Add the bacon and cook over moderate heat, stirring occasionally, until the fat has rendered, about 5 minutes. Add the onion, carrot, celery and garlic and cook, stirring occasionally, until softened, 3 minutes. Stir in the barley and stock and bring to a boil. Cover and cook over moderately low heat until all of the stock has been absorbed and the barley is tender, about 1 hour. Transfer to a bowl and garnish with the toasted walnuts.